Ginger-Almond Florentines

* Exported from MasterCook *

Ginger-Almond Florentines

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Heavy cream
1/2 c Granulated sugar
1/4 c Firmly packed dark brown sug
2 tb Unsalted butter
2/3 c Sliced almonds -- lightly toas
1/4 c All-purpose flour
1/4 c Finely chopped crystallized
2 ts Grated orange zest
1 1/2 ts Grated lemon zest
1/2 Chocolate coating -- (recipe f
-----chocolate coating-----
8 oz Semisweet or bittersweet cho
2 ts Vegetable shortening

Recipe by: Williams-Sonoma Kitchen Library - Cookies &
Preparation Time: on T
Preheat oven to 350~. Line 2 large, heavy baking
sheets with aluminum foil. Lightly butter foil.
Combine cream, granulated sugar, brown sugar and
butter in a heavy saucepan. Cook over medium heat,
stirring constantly, just until sugars dissolve and
butter melts. Add almonds, flour, ginger, and orange
and lemon zests. Bring mixture to a boil, stirring
constantly. Remove from heat.
Drop 1 tablespoon batter (batter will be runny)
onto a prepared baking sheet. Repeat five times,
spacing cookies 3 inches apart. Repeat with second
baking sheet.
Bake until deep brown, about 10 minutes. Remove
from oven. Using a round cookie cutter or a glass 3
inches in diameter, push hot cookie edges in toward
center to neaten them, shaping into 3-inch rounds.
Slide foil off sheets. Line the same sheets with new
foil, butter foil and repeat with remaining batter.
Cool cookies completely on the foil. Carefully peel
cookies off foil and arrange them smooth-side up on
the baking sheets. Spoon 1 teaspoon of the hot
chocolate coating in center of each and, using a small
icing spatula or knife, spread to edges. Refrigerate
until chocolate is set, about 30 minutes. Store
layered between waxed paper in airtight container in
refrigerator for up to 2 weeks.
Makes about 2 dozen.

CHOCOLATE COATING: Combine chocolate and
shortening in top of double boiler. Melt over (not
touching) water just until smooth, stirring
occasionally. Remove from heat. Alternatively, melt
chocolate and shortening in heatproof bowl placed over
(not touching) simmering water. Dip one flat side of
biscotti into warm chocolate or spread like icing.
Refrigerate until chocolate sets.
Makes about 3/4 cup.

Typed for you by Marjorie Scofield 4/3/96



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